Chicken enchiladas Recipe

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This recipe for Chicken enchiladas, by Anne Holdaway, is from The Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Ingredients:

Ingredients:

Directions:

Directions:

remove skin and De-bone the chicken, then shred or dice. In sauce pan add soups chilies and sour cr. warm so it's creamy. Heat tortillas in between a towel in micro for 2 minutes. Butter a very large casserole dish, cover bottom of dish with sauce, remove stack of tortillas from micro, use large spoon to apply sauce down center of tortilla, add diced chicken, cheese and roll, place in dish and repeat until they are all done. Pour the remaining soup mix over all, top with some cheese, cover with foil and bake at 350º till warm through and bubbly. Yum, yum!!

Number Of
Servings:

Number Of
Servings:

10-14 (place in foil and freeze some, so easy to take out and bake)

Preparation
Time:

Preparation
Time:

half hour to 45 min.

Personal
Notes:

Personal
Notes:

When I have taken this to gal's with new babies, it's a favorite. I serve with baconed green beans and Aunt Betty's cool whip salad.

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